Emirates crafts over 100 million gourmet meals each year, upholding meticulous culinary standards across First, Business, and Economy Class. Annually, more than 55 million travelers are served on journeys spanning 144 destinations on six continents, making Emirates the benchmark for inflight dining excellence.
With a yearly catering investment exceeding $1 billion, Emirates’ Dubai-based culinary center operates 24/7 with a team of 1,200 chefs mastering more than 12,450 unique recipes. This sophisticated operation ensures that every one of the airline’s 590 daily departures delivers destination-inspired cuisine designed to immerse guests in the flavors of their arrival city.
Emirates is renowned for its commitment to authentic regional dishes, offering locally-inspired menus on every route. For instance, passengers traveling to Japan are treated to genuine Kaiseki meals and Bento boxes, complete with traditional Japanese tableware and tea service.
After extensive collaboration with leading Australian chefs, Emirates recently unveiled a refreshed menu on Australia-bound flights, celebrating the country’s vibrant culinary landscape. The menu features beloved classics like minted lamb sausages alongside contemporary Asian-inspired fare and Middle Eastern specialties, reflecting both Australia’s multicultural identity and Emirates’ cosmopolitan clientele.
Menus are updated monthly to reflect seasonal harvests and current food trends, with ongoing recipe development ensuring Emirates remains at the forefront of inflight gastronomy.
Each route’s bread selection is tailored to local preferences—European flights feature artisanal sourdough and flavored loaves, while Indian routes offer parathas, pooris, and naan.
Travelers on Middle Eastern services can savor regional favorites such as Markook, a delicate unleavened flatbread, and Manakesh, finished with traditional Zaatar or cheese toppings.
Premium cabin guests enjoy meals served on fine Royal Doulton china with custom-designed Robert Welch cutlery, underscoring Emirates’ dedication to refined onboard service.
The culinary philosophy emphasizes simplicity, quality, and fresh ingredients. Emirates partners with esteemed local producers worldwide, such as sourcing more than 15,000 kilograms of Persian feta annually from Australia’s Yarra Valley. The airline’s exclusive olive oil comes from Monte Vibiano in Italy, a carbon-neutral estate with a partnership spanning over 15 years.
Emirates’ wine program rivals those of top restaurants, featuring a curated selection of prestigious champagnes and wines. Each wine is handpicked to complement the menu, with rare offerings like Dom Pérignon Vintage Rosé and Graham’s 1963 Colheita Port available exclusively onboard. The airline’s cellar in Burgundy, France, now houses over 4 million bottles, ensuring a decade’s worth of fine vintages for future flights.
Coffee and tea remain guest favorites, with Emirates pouring more than 9.6 million cups of Dilmah tea annually. Over 10 premium blends are available, including the bespoke Emirates Signature Tea exclusively in First Class. Premium cabins serve Illy and Nespresso coffee, with expertly crafted espressos and cappuccinos among the most requested beverages.
Seasonal and special menus are also a hallmark, from festive holiday offerings in December to bespoke meal boxes during Ramadan, ensuring all cultural and dietary preferences are thoughtfully accommodated.
Recent Emirates catering statistics highlight the scale of operations:
– 3 million eggs used annually
– 70 tonnes of strawberries served
– 58 million baked bread rolls prepared each year
– 110,000 kg of hummus enjoyed in-flight
– 165 tonnes of salmon fillet sourced
– 27 tonnes of fresh broccoli included in seasonal menus
